Remove stems and seeds from chillies. If using dried chillies, soak in water for 1 hour.

Drain the soaked chillies.

Process the chillies with garlic, caraway seeds, dried coriander, dried mint, and fresh coriander until finely chopped.

With the motor running, gradually add the olive oil to form a thick paste.

Season to taste with salt.

Store in a glass jar in the fridge, covering with a new thin layer of oil after every use, or freeze in ice-cube containers for later use.